NUTRITION

SERVINGS

INGREDIENTS

3 oz Chickpea pasta

1.5 cups Broccoli florets

4 oz Firm tofu

0.25 cup Nutritional yeast

1 tbsp Raw cashews

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

PREPARATION

• 1

  Place the raw cashews in a small bowl of hot water to soak for 15 minutes, then drain.

• 2

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions.

• 3

  During the last 3 minutes of pasta cooking, add the broccoli florets to the same pot to blanch until tender-crisp.

• 4

  In a high-speed blender, combine the drained cashews, firm tofu, nutritional yeast, lemon juice, lemon zest, garlic powder, onion powder, sea salt, black pepper, and 0.25 cup of fresh water.

• 5

  Blend the sauce ingredients on high until completely smooth and creamy.

• 6

  Drain the pasta and broccoli, then return them to the pot over low heat.

• 7

  Pour the creamy vegan cheese sauce over the pasta and broccoli, tossing gently to coat until heated through.

• 8

  Serve immediately, garnished with an extra pinch of black pepper if desired.